The baking seal has been broken. No holds barred. And that means one thing. It’s brownie time.
You might ask why these are better than the other 30,481 brownie recipes you have. Let me count the ways. They use pantry ingredients, making them a breeze to whip up at the last minute. They’re startlingly chocolatey. The fudge factor is out of this world. They are, quite simply, scrumptious.
The BEST Cocoa Brownies
10 tablespoons unsalted butter
1 cup sugar
¼ cup brown sugar
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon instant coffee or espresso powder
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
1 cup semi sweet chocolate chips
Preheat the oven to 325F. Line an 8×8-inch square baking pan with parchment paper or foil.
Combine the butter, sugar, cocoa, and salt in either a medium heatproof bowl or double boiler (nested inside a larger pot of simmering water). Either on the stovetop or using the microwave, heat the mixture slowly, stirring from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove the bowl and set aside briefly until the mixture has cooled to warm. If it’s a little bit gritty, worry not — it will smooth out once the eggs and flour are added.
Stir in the vanilla, and then add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer. Then, stire some more. Mix in the chocolate chips, and spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely. When cool, Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
You might ask why these are better than the other 30,481 brownie recipes you have. Let me count the ways. They use pantry ingredients, making them a breeze to whip up at the last minute. They’re startlingly chocolatey. The fudge factor is out of this world. They are, quite simply, scrumptious.
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| Photo from Gourmet |
10 tablespoons unsalted butter
1 cup sugar
¼ cup brown sugar
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon instant coffee or espresso powder
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
1 cup semi sweet chocolate chips
Preheat the oven to 325F. Line an 8×8-inch square baking pan with parchment paper or foil.
Combine the butter, sugar, cocoa, and salt in either a medium heatproof bowl or double boiler (nested inside a larger pot of simmering water). Either on the stovetop or using the microwave, heat the mixture slowly, stirring from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove the bowl and set aside briefly until the mixture has cooled to warm. If it’s a little bit gritty, worry not — it will smooth out once the eggs and flour are added.
Stir in the vanilla, and then add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer. Then, stire some more. Mix in the chocolate chips, and spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely. When cool, Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
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